Sautéed Kale with Garlic and Red Wine Vinegar

Published:  08/09/2017

Lacinato Kale

My absolute FAVORITE way to eat kale!

I prefer the Lacinto Kale. The leaves are thin and are generally a little sweeter and more tender than other varieties. Be sure to wash it well to remove the dirt that hides in the leaves. Lay the leaves on a clean dish towel, let dry for several hours and shake the leaves periodically to remove the water from the leaves. Wrap in a towel and store in the refrigerator until ready to use. To remove the stems, grab a stalk of kale, hold it by the stem with one hand and place the pointer or middle finger and thumb of your other hand around the stem just above the leaves. Pull your fingers along the stem, tearing the leaves off.  If I just confused you, do an internet search for a video.
3 Tbsp. extra-virgin olive oil

• 4 cloves garlic, peeled and sliced
• 1 large bunch kale, stems removed, with leaves coarsely chopped into 2-3 inch pieces
• ½ cup vegetable or chicken stock, white wine or water
• Salt, freshly ground black pepper
• red-pepper flakes to taste, optional
• 2 tablespoons red-wine vinegar

1. Heat olive oil in a large sauté pan set over medium-high heat for one minute. Add garlic, and cook, stirring almost constantly until soft but still white.
2. Add the kale to the pan, turn the heat to high and add the stock. Use tongs to mix the greens and the stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green.
3. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt, pepper, and red pepper if using, add vinegar and toss to combine.